</a><p>Our love of pumpkin does not stop at pie; we enjoy this distinctly Fall flavor in savory dishes, too. This macaroni and cheese checks all of the boxes: it's creamy, rich, and made with fresh pumpkin puree. Move over pumpkin spice lattes</a>; it's all about the pumpkin pasta!</p><br />Related<br/>A Pumpkin Pie So Good, No One Will Know It's Vegan</a><br /></i></a> Vegan Pumpkin Mac and Cheese From Lisa Barnet</a></p> Ingredients<ol>1 small sugar (pie) pumpkin</li><br />1 tablespoon olive oil</li><br />1 cup raw cashews, soaked overnight</li><br />1 cup diced, cooked potato</li><br />3 tablespoons vegan butter</li><br />1 small shallot, chopped</li><br />2 tablespoons nutritional yeast</li><br />1 tablespoon lemon juice</li><br />1 teaspoon Dijon mustard</li><br />1 teaspoon paprika</li><br />Salt and pepper to taste</li></ol><br /><ol>1 pound cooked whole-wheat pasta </li></ol><br /><ol>Topping</li><br />1/2 cup panko breadcrumbs</li><br />2 tablespoons vegan butter, melted</li><br />2 teaspoons finely chopped fresh sage </li></ol><br /><ol>Garnish</li><br />Fresh sage leaves</li></ol><br /> Directions<ol><br /><li>Preheat oven to 400ºF.</li><br /><li>Cut pumpkin in half and remove seeds (and save to roast for a tasty snack</a>). Brush inside with olive oil and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until soft and beginning to brown. Allow to cool to the touch and use a large spoon to scrape flesh from skin. Discard skin. Sauté shallot in vegan butter until soft and translucent.</li><br /><li>Place soaked cashews and 1 cup water in a food processor and process until very smooth and creamy. Add pumpkin, potatoes, shallot, nutritional yeast, lemon juice, salt, mustard, and paprika and process until smooth.</li><br /><li>Turn on broiler. In a small baking dish, toss panko breadcrumbs with melted vegan butter and chopped sage; broil for 1 minute, until crisp and golden brown.</li><br /><li>Cook pasta in boiling water and drain, reserving a little of the cooking water. Transfer sauce to a medium saucepan and heat gently, adding a little pasta water to thin if necessary. Season to taste with salt and pepper. Pour over cooked pasta. </li><br /><li>Spoon into bowls and sprinkle with toasted breadcrumbs and sage leaves.</li><br /></ol><br /> Information Category Pasta, Main Dishes Yield 6 servings Cook Time 1 hour 10 minutes <br />
